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Rich Butter Beans with Greens, Toasted Bread, and Aioli
Rich Butter Beans with Greens, Toasted Bread, and Aioli

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We hope you got benefit from reading it, now let’s go back to rich butter beans with greens, toasted bread, and aioli recipe. To make rich butter beans with greens, toasted bread, and aioli you only need 19 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Rich Butter Beans with Greens, Toasted Bread, and Aioli:
  1. Prepare 1 lb butter beans (baby limas), soaked overnight
  2. You need Salt, lots of salt
  3. Prepare 4 cloves garlic, smashed
  4. Take Black pepper
  5. Provide 1 lemon
  6. Get 1 bunch rosemary
  7. Get 1 bunch mint
  8. You need 2 bunches oregano
  9. Take 1.5 cups rendered fat
  10. Prepare 2 Tbsp sherry vinegar
  11. Provide 1 bunch greens (turnip, mustard, kale)
  12. You need Toasted Bread
  13. Prepare 1 loaf crusty bread, ripped into small pieces
  14. Provide 2 Tbsp olive oil
  15. Provide Garlic Lemon Aioli
  16. Use 1 egg yolk
  17. Provide 1 garlic clove, grated
  18. You need 1/2 lemon, juiced
  19. You need 1 cup olive oil
Steps to make Rich Butter Beans with Greens, Toasted Bread, and Aioli:
  1. Soak the beans in salted water over night. They can be in the pot you cook the beans in. Bring the beans and the garlic to a rolling boil over high heat. Turn the heat off and skim the foam off.
  2. Heat a dry skillet over high heat. Sear the lemon halves face down
  3. Bring the beans to another boil and skim once more.
  4. Wrap the herbs (minus some oregano) in butcher twine to keep them together. Add the herbs, the lemons, pepper, and the fat to the beans. You want enough fat to cover the the liquid completely. Make up any lack of fat with olive oil. Add some salt.
  5. Reduce the heat to the lowest possible to maintain a few faint bubbles every few minutes. Slow simmer for at least an hour…maybe 3 until the beans are tender. Continually taste the liquid as they cook adding salt to taste. You may be surprised how much salt they can take.
  6. When the beans are done, remove the herb bundle, add the sherry vinegar and the extra oregano sprig. Salt if needed. Cook at the same bare simmer for 10-20 min.
  7. Stem the greens and wash to remove sand. Remove the last oregano sprig. Turn the heat off and add the greens.
  8. Tear the bread into small pieces. Heat the olive oil in a skillet over medium high heat. Add the bread and toss until crispy. Season with salt.
  9. Prepare the aioli. Add the yolk to a bowl. Juice a half lemon and grate a garlic clove. Add the 1 ish cup of olive oil, 1 drop at a time, to the yolk mix. Whisking to incorporate until a lose mayo forms.
  10. Scoop the beans into a deep bowl, dollop with aioli and then garnish with the toasted bread.

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